The Federal Way Farmers Market is in its final weeks for the 2020 season.
Visit the market from 9 a.m. to 3 p.m. each Saturday through October 31 and pick up ingredients needed for the sweet treat below.
The Federal Way Farmers Market is located in the Commons mall parking lot at 1701 S. 320th St. in Federal Way.
Sweet Potato Cake with Buttercream Filling
By Vickie Chynoweth
Makes 10-12 slices
3 large eggs
1 cup sugar
1 cup mashed, peeled and cooked sweet potato
1 cup of white flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon five spice
1 teaspoon baking powder
Buttercream filling ingredients:
1 8-ounce package cream cheese, softened
1/4 cup unsalted butter softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
Additional confectioners’ sugar for dusting
Preheat oven to 350-degrees. Line a 15x10x1 baking pan with parchment or waxed paper. Spray parchment paper with cooking spray and dust with flour.
In a mixing bowl, beat eggs on high speed for 5 minutes or until foamy. Gradually beat in sugar until thickened, fluffy and lemon-colored. Combine flour, cinnamon, five spice, baking powder and salt. Fold sweet potato in mixture. Spread batter evenly into prepared baking pan.
Bake for 15 minutes or until cake springs back when lightly touched. While baking, dust a linen towel (not a fuzzy kitchen towel) with confectioners’ sugar.
When cake is done, invert cake on to dusted towel. Gently peel off parchment paper. Roll cake in towel, starting with short end. Cool on wire rack.
For filling, beat cream cheese and butter until creamy, add confectioners’ sugar and vanilla. Beat until creamy and there are no lumps. Once cake is cooled, gently unroll cake. Spread filling evenly over cake to within 1 inch of edges. Roll cake up again without the towel.
Cover and refrigerate until serving. Dust with confectioners’ sugar if desired.